Friday, October 17, 2008
Better Late Then Never...........
I am a little behind and just got to September's Daring Bakers Challenge, I was also inspired by all the great Daring Bakers!
Some of the crackers came out too thick and honestly, they were just okay - not great.....I will probably throw them in some soup and see how they work. After a few days they tasted better because they were a little harder. Since everyone else has posted the directions I am not going to but if you would like the recipe just let me know and I will forward it on. I made whole wheat crackers with sesame seeds.
I made a Black Bean and Hummus Dip which was great! I first didn't add the garlic (shopping mishap) but once I added the garlic it was great!
Black Bean and Chickpea Hummus
1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste
Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.